Chocolate, Orange, Marshmallow Tart

Use up those left over Marshmallows with this easy Chocolate, Orange, Marshmallow Tart with Amaretti biscuits.

Yum Marshmallow Tart. So easy

With lots of Marshmallows still hanging around after making tiny teacups, I found the perfect solution. Not only is this tart easy to make, it is an ideal dessert that can be made a day or two before you need it.  To be honest, I was also trying to find a full proof dessert for my sister, who is dessertmentally challenged when entertaining.

This tart was adapted from a recipe by Valli Little. I have doubled the gold stars by also making it with gluten free amaretti biscuits (the crunchy sugary kind), but that’s your choice.

The base is crunchy and takes no skill at all. Yay!

This is so easy you will really enjoy making it. Just give yourself enough time for setting in the fridge and you will have a very stylish dessert on your hands. I on the other hand used up all the marshmallows I had and feel very happy with myself!

Chocolate, Orange Marshmallow Tart

This is an easy dessert that can be made ahead and left in the fridge in an airtight container. The base is made with gluten free Amaretti biscuits.

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Cook Time 10 minutes mins

Total Time 10 minutes mins

Course Dessert

Servings 10

Ingredients

  

• 300 gm Amaretti biscuits traditional or gluten free the crunchy sugary kind
• 120 gm butter melted unsalted
• 250 ml milk 1 Aust cup
• 200 gm marshmallows white
• 40 ml instant coffee 2 tablespoons
• 40 ml Cointreau liqueur 2 tablespoons
• 10 gm orange zest very fine ,
• 150 ml cream thickened
• 150 gm dark chocolate (not milk chocolate its too sweet)
• 50 gm dark chocolate
• 50 gm almonds toasted slivered

Instructions

 

• Pre-heat the oven 170 C or 340 F. Use a tart case with a removable bottom. Round or square. mine was 28 cm x 20 cm or 11 inches x 8 inches approximately
• Using a food processor whizz the amaretti biscuits till crushed and adding the melted butter mix till combined
• Press into the base of your tart case over the bottom and up the sides.
• Bake the tart case until golden and slightly puffed up. Approx 5- 10 minutes depending on the amaretti used (gluten free take longer to brown up).
• Cool. I press ever so gently around the edges with a teaspoon where the crumbs have risen, making more room for filling. You must do this when it is hot or the crust will crack. Cool
• Combine milk, marshmallows and orange zest in a saucepan over low heat. Stirring constantly till just melted then add the coffee and Cointreau and stir well. Set aside to cool a little.
• In the meantime melt the first 150 gm dark chocolate in a bowl over a double boiler or in the microwave. Gently spread this chocolate over the base of the tart, no need for it to be perfect or spread right to the sides. Cool.
• Pour the marshmallow filling into the tart case and chill for an hour or till set.
• When you want to finish it, scatter with roasted nuts. Melt the remaining 50gm chocolate in a bowl and drizzle it over the tart with a spoon. Serve this with marshmallows if you like and chocolate or orange cream

Notes

You can make this tart vegan by replacing the butter with Vegan butter, the milk with non dairy milk and the cream with coconut cream. Use a non dairy chocolate to drizzle over the top.